crumb cake

from Kraft cooking maumgazine
serves 8

Ingredients:
1 T butter
1 3/4 c graham crackers
1/2 c packed brown sugar
1/4 c chopped walnuts
2 t cinnamon
2 eggs
1 tub (8 oz) cool whip

Directions:
1. Melt butter in microwave. (in 2 qt at least 2 inch deep dish)
    Add 1/2 c graham cracker crumbs, 1/3 c sugar, nuts, and 1 t cinnamon;
    mix well. Set aside.
2. Beat eggs in large bowl w/ wire whisk add cool whip, remaining graham
    crackers, sugar, and cinnamon; stir til just blended. Spread over crumb mixture.
3. Microwave on medium 9-10 min or til cake start to pull away from side of dish,
    turning after 5 mins (top will be slightly moist). Place serving plate on top of dish;
    invert cake. Remove dish. Sprinkle any crumbs remaining on bottom of dish over
    cake. Fluff crumb topping w/ fork. Serve immediately.

Mix match potato salad

from Kraft foods magazine

Pick one in each category:

1. Potatoes: red, yukon gold, fingerling, new potato, or russet (2 lbs)

2. Dressing: kraft mayo, sour cream, miracle whip, caesar dressing,
     ranch dressing, zesty italian dressing, vinaigrette dressing.
     (1/2 c- 3/4 c)

3. Ingredients: cooked bacon, hard-cooked eggs, sweet onions, celery,
    cherry tomatoes, red/ yellow pepper, shredded cheese, green beans,
    green onions, radishes, apples, olives, peas, sweet relish, corn,
     red onion, parmesan cheese. (up to 1 1/2 c)

4. Seasoning: dijon mustard, horseradish, parsley, celery seed, basil,
    chives, cilantro, cumin, dill (1/2 T- 1 T)